18 May 2016

Chickpea & Spinach Fritters In Appe Pan πŸ˜‹

Some healthy choices are made when you notice an increasing belly fat 😜 and still cannot give up indulging, like example deep fried fritters with tea is a combo made in heaven, irresistibleπŸ˜‹.
But this is the time I chose Appe pan to make this spinach and chickpea fritters and it is super tasty made in just a tsp of oil. Who cares than, rather keep on gobbling by keeping your worries aside with evening cup of tea.😍😍


1 Cup Boiled chickpeas
1 Cup Spinach Fine chopped
2 medium size boiled potato 
3 pods of crushed garlic
2 -3 green chilies finely chopped
1 tsp grated ginger 
1/4 cup fresh chopped green coriander 
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp of dry mango powder (aamchur)
1/2 tsp turmeric powder
Salt to taste 


In a bowl, mash boiled chickpeas and boiled potato together. Add in chopped spinach, grated ginger- garlic, chopped green chilies and green coriander and all the spices mentioned above in the ingredient list.
Mix all thoroughly. Take equal portion and make equal size small balls which can fit in to Appe pan.
Turn the flame on with Appe pan on it, drop about 1/2 tsp of oil in each cavity and once it is hot, drop the spinach balls in each cavity and allow it to cook on medium flame for about 2 minutes or until it's nice golden brown, flip and further cook for 2-3 minutes in the same way.

This is the nonstick Appe pan with six lemon sized cavity.

Serve it with green coriander or mint chutney or with a mustard dip as I did..
Perfect evening treat with a cup of hot Indian tea.  

15 May 2016

Aam Panna (Raw Mango Drink)

When summers are around, body tends to dehydrate easily and now a days with so much warm climate and long sun light exposure might take you to a heat stroke. With so hot and warm climate fluids levels in the body needs to be balance so as to protect it from heat strokes. And raw mangoes are the best source of it, keeps your body cool. Remembering  my childhood, how my mum use to make this healthy and refreshing drink for us and it was compulsory everyday drink during summers. 
Aam Panna is the best way to keep your body hydrate and balncing fluid levels. It is a perfect thirst quencher which acts as an shield against heat. It detoxifies your body from within. Do try this drink and am sure you are gonna love this.
You can make a bottle full of it as I did and store it into a refrigerator for upto a week.


700 gms Raw Mango
2 tsp Black Salt
1/2 cup Fresh Mint Leaves
2 tsp Roasted Cumin Seeds
2 tsp Lemon juice
200 gms sugar
Salt to taste
Water to boil
Chaat masala to sprinkle 


Pressure cook Raw mangoes in water.
Once pressure cooked mango is slightly cool, peel its outer skin or it can be easily removed by hands too (It will become soft and pulpy).
Do not throw the water in which mangoes were boiled. (I used the same while blending)
Take out the mango pulp and straightway throw it into a blender jar along with all the ingredients listed above and the water in which mangoes were boiled.
Blend until smoothie like texture add more water if necessary..
Serve it with the cubes of ice and a sprinkle of chaat masala.
Garnish with mint leaves and your perfect summer drink is ready to sip...ahhhaa so refreshing !!!πŸ˜‹πŸ˜‹
Drink atleast one glass of this refreshing drink a day. It's so delicious when chilled. ❤️❤️

12 May 2016

Red Velvet Cake With Vanilla Buttercream Frosting

What a fancy and a gorgeous cake this is 😍. This is my first trial ever for red velvet and its sight itself is so so impressive, just loved making it. It was a surprise cake for home coming hubby after  5 long days of his hectic work trip, no better way than this. ❤️❤️ it turned out to be deliciously soft, rich, creamy and moist cake ( all in all perfect, the way I want). Check the recipe down below and surprise your loved ones in style πŸ˜‰


2 1/4 cup All purpose flour 
1 tsp Baking Soda
1/2 tsp salt 
2 tbsp Cocoa powder
1 1/2 cup sugar
1/2 cup butter at room temperature 
2 eggs
1 cup Buttermilk
1 tbsp white vinegar
1 tsp vanilla essence 
4 tbsp Red food colour 


Preheat oven at 180 degree Celsius.
In a bowl, combine all purpose flour, baking soda, salt and cocoa powder, sift all of them together, mix well, and keep it side.
In another large bowl, beat butter and sugar for a minute, add eggs one by one in to the mixture and keep beating until soft and fluffy. Now add buttermilk, white vinegar, vanilla essence and red food colour all together in the mixture and beat until mix well.
Now to this gorgeous red buttery mixture, add flour mixture and beat until well mixed. Do not beat hard. 
Pour the batter in to the greased cake pan lined with baking sheet and bake for 45 minutes in preheated oven at 180 degree Celsius  until toothpick inserted in the centre comes out clean.
Once done, bring the cake out and allow it cool completely before frosting.

Recipe adapted from addapinch.com 

Vanilla Buttercream Frosting:-

200 gms room temperature unsalted butter  
400 gms icing sugar
2 tbsp milk
1/2 tsp Vanilla essence 


Beat soft and room temperature unsalted butter with an electric mixture for 2-3 minutes until light and fluffy. Add half of the icing sugar to it and beat for 30 seconds, add the remaining half and beat further for 2 minutes until mixture is light and airy.
Add in milk 1 tbsp at a time, continue beating for few more minutes and lastly add vanilla essence.
By now the mixture should be light, well blended and fluffy with beautiful snowy soft peak.
Go ahead and frost your beautiful cake with it. 

28 Oct 2015

Melt-In-mouth Butter Cookies

 Butter cookies are the one which mostly many of us have grew eating this. Especially the local bakery butter cookies in my hometown  were one of my favourite, they were Simply superb and melt in mouth.  
Well this is the one near to its taste, utterly buttery delicious πŸ˜‹πŸ˜‹πŸ˜πŸ˜ perfect crunch from outside and soft crumblier from inside...as I said its "Melt in mouth Cookies"❤️

1 1/2 Cup All purpose flour
3/4 Cup butter at room temperature 
4 tbsp Corn Starch
1 Egg yolk
4 1/2 tbsp castor sugar
1/2 tsp vanilla essence 
1 tsp Baking powder

In a large bowl, mix all purpose flour with cornstarch and baking powder. Mix well and keep it aside.
In another large bowl, beat butter slightly  and later add in castor sugar. (I used my electric mixture to beat the butter and sugar).

Beat butter and sugar until light and fluffy. Now add in vanilla essence and egg yolk. Beat the mixture again until yolk in the butter and sugar mix turns light and fluffy. 
Now add in the flour and keep beating. Scrap down the sides of the bowl with spatula. It will be little crumbly. Use your hands and gather all the crumbly flour mixture in to a dough.

Transfer the cookie dough on to a plastic cling film. Roll it in to a tube in 3 1/2 cm thickness, wrap well and transfer it in to a refrigerator for half and hour.

Preheat oven at 180degree Celsius.
Bring out the dough, unwrap and slice into 1 1/2 cm thickness with a clean knife.

Line a baking tray with a parchment paper, arrange the sliced cookies by keeping at least 2-3 cm distance between each cookies. 
With the back of the fork, press each cookies gently to get that classic look.

Bake in preheated oven for 15 minutes or until lightly brown.
Bring it out from the oven and allow it stand for 5 minutes in the tray itself. Later transfer it on to a wire rack and allow it to cool completely before filling a jar.
And here your melt in mouth cookies ready to serve.



9 Sept 2015

Banana Walnut-Chocolate Loaf Cake

Bananas are usually which I prefer to eat raw or slightly caramelised one. Usually I make cakes with only few selective fruits, and honestly I don't have that great liking for banana bread. Well, but when I  came across to a sure shot and very promising recipe thought why not give a chance, and yet I haven't tried making banana bread at home, so had to. And this super soft and moist flavours with chocolates chips and toasted nuts in the bread, was totally justifying for making it by myself. Now I know what I have to do with almost lifeless bananas...:D 
The recipe which I came across was without butter, honestly I cannot imagine my cake or bread without butter, though I personally have tried two three recipes earlier with olive oil, but the taste texture  and everything that butter does to the cake is fabulous. Mostly now I have stopped using oils in cakes and will stick to butter.


2 1/2 cup all purpose flour
2 tsp baking soda
1 tsp salt
1/2 cup granulated sugar
3 medium over riped bananas mashed 
1 tbsp vanilla essence 
100 gms melted butter 
3 small beaten eggs
1/4 cup room temperature milk
1/2 cup dark chocolate chips
1/2 cup toasted walnuts or pecans


Preheat oven at180 degree Celsius.
In a small bowl, combine all purpose flour with baking soda and salt. Mix well.
In a another large bowl, mash bananas properly, add in melted butter, milk, granulated sugar, beaten eggs and vanilla essence. Mix all well. 
Now slowly add flour mixture little at time. At this point you can use hand mixture for equal mixing to avoid any lumps.
Once the mixing is done, the batter will be smooth and lump free. 
Scrape the sides of the bowl with spatula. Add in chocolate chips and toasted slightly chopped walnuts or pecans and fold it in to the batter well. Pour the batter mix in to a loaf tin lined with parchment paper.
Bake for 55-60 minutes at 180 degree Celsius. 
Once done, bring it outside and check by inserting toothpick if it comes clean. If not than bake further  more for 5 minutes by keeping constant check until toothpick inserting comes clean.
Allow it to cool completely and store in an air tight container. 
A thick slice of this bread with a glass of milk is sorting wholesome breakfast which I throughly enjoyed till 2 days. ❤️